Red Lentil, Chickpea & Chilli Soup

Red lentil, chickpea & chilli soup

Ingredients (4 servings)

2 tsp cumin seeds

large pinch chilli flakes

1 tbsp olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock or water

400g can tomatoes, whole or chopped

200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)

small bunch coriander, roughly chopped (save a few leaves, to serve)

4 tbsp Greek yogurt, to serve


Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Print Friendly